Roasted Pork Tenderloin with Cassava and Sautéed Asparagus
Tender pork loin roasted until golden, paired with creamy cassava and fresh sautéed asparagus. A satisfying, protein-rich lunch that rotates away from previous poultry choices.
Roasted Pork Tenderloin with Cassava and Sautéed Asparagus is a lunch recipe ready in about 40 minutes. Each serving has approximately 935 kcal, 70g protein, 108g carbs, 27g fat. It fits a high-protein diet.
Preheat oven to 200°C (400°F).
Trim any silver skin from the pork tenderloin and season with salt and pepper.
Sear the pork in a hot skillet with ghee for 2 minutes per side until browned.
Transfer to the oven and roast for 12-15 minutes until internal temperature reaches 63°C (145°F).
Meanwhile, boil or steam the cassava until fork-tender, about 15-20 minutes.
Trim the asparagus and sauté in a separate pan with a small amount of ghee until bright green and tender-crisp, about 5-7 minutes.
Rest the pork for 5 minutes, then slice and plate alongside the cassava and asparagus.
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